List of Articles

Food Engineering Progress. Vol. 13, No. 3, 2009

Article
Solubilization of Arabinogalactan by Extrusion from Portulaca oleracea L. and Its In Vitro Antioxidant Activity
마치현 아라비노갈락탄의 압출 수용화와 항산화 특성
Food Eng. Prog. 2009;13(3):169-175.
https://doi.org/10.13050/foodengprog.2009.13.3.169
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Physicochemical Characteristics of Soybean Pastes Containing Sword Bean
작두콩 첨가 된장의 이화학적 특성
Food Eng. Prog. 2009;13(3):176-182.
https://doi.org/10.13050/foodengprog.2009.13.3.176
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Study of γ-Amino Butyric Acid (GABA) Production by Lactobacillus sakei B2-16
Lactobacillus sakei B2-16에 의한 γ-amino butyric acid(GABA)의 생산에 관한 연구
Food Eng. Prog. 2009;13(3):183-189.
https://doi.org/10.13050/foodengprog.2009.13.3.183
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Changes of Aroma Compounds during Kimchi Powder Production and Encapsulation Effect of β-Cyclodextrin
김치 감압건조 시 향기성분의 변화 및 β-cyclodextrin의 향기성분 포집효과
Food Eng. Prog. 2009;13(3):190-194.
https://doi.org/10.13050/foodengprog.2009.13.3.190
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Determination of Polycyclic Aromatic Hydrocarbons in Smoked Food Products
훈연식품 중 polycyclic aromatic hydrocarbons 함량 분석
Food Eng. Prog. 2009;13(3):195-202.
https://doi.org/10.13050/foodengprog.2009.13.3.195
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Antioxidant Activity and Quality Characteristics of Soy Milk Mayonnaise Containing Soybean Paste Powder
된장분말을 첨가한 두유마요네즈의 항산화성 및 품질특성
Food Eng. Prog. 2009;13(3):203-210.
https://doi.org/10.13050/foodengprog.2009.13.3.203
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Analysis of Benzo[a]pyrene Content in Edible Oils from Korean Market
시중에 유통되는 식용유지 중 benzo[a]pyrene 함량 분석
Food Eng. Prog. 2009;13(3):211-215.
https://doi.org/10.13050/foodengprog.2009.13.3.211
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Several Functional Properties of Freeze-dried Powder of Pre-concentrated Aloe vera gel
농축 전처리된 Aloe vera gel의 동결건조분말의 기능성
Food Eng. Prog. 2009;13(3):216-220.
https://doi.org/10.13050/foodengprog.2009.13.3.216
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Antioxidant Activity of Vinegars Commercially Available in Korean Markets
국내 시판되는 식초의 항산화 활성
Food Eng. Prog. 2009;13(3):221-225.
https://doi.org/10.13050/foodengprog.2009.13.3.221
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